Skip to main content
A Magazine for

Nepalese Dal

2 people
Nepalese Dal
An Authentic Nepalese recipe that's great for veggies and vegans.



  • 100g lentils (toor and red lentils from the Moor Market or Ozmen)
  • 200ml water
  • A pinch of turmeric and salt

Tempering Spice Mix

  • 1 tablespoon oil
  • 1 teaspoon of cumin seeds
  • ½ teaspoon dried chilli
  • 2 cm fresh ginger, grated
  • 1 garlic clove, finely chopped
  1. Soak the lentils - we use an equal amount of toor and red lentils - to loosen the starch.

  2. Put them in a pressure cooker and add double the amount of water (200ml water for 100g of lentils). Add a pinch of turmeric and salt and cook for 10 to 15 minutes.

  3. If you don't have a pressure cooker, use a pan. When it boils, remove the top layer of starch. Bring the flame to low, stir the lentils, cover the pan and cook until very tender. Add a little warm water if it looks very dry.

  4. For tempering, heat the oil. Once it's hot, add the cumin, chilli, ginger and garlic. Cook for 30 seconds to a minute and add this mixture to the dal. Finally, add additional water and season according to taste.

  5. Finally, add additional water and season according to taste.

by Now Then Sheffield

More recipes

Hungry Buddha's Mixed Vegetable Chutney

In Nepal, relishes, chutney and pickles play a big part in the whole food experience. They bring contrast and a totally new flavour profile.…

Parsnip Rosti

Make use of those leftover parsnips for a breakfast, brunch or lunch treat.

More recipes